What to Use Instead of Ají dulce: 5 Chef-Approved Options
Can't find Ají dulce? Or maybe you're looking for a substitute with a bit more kick? You're in the right place.
The Ají dulce is a medium pepper with a heat level of 1,000-1,000 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Ají dulce substitutes, ranked for home cooking.
Top 5 Ají dulce Substitutes Ranked
🥇 1. Jalapeño
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Extremely hotter (use sparingly!) (1,000-20,000 SHU)
How Much to Use: Use by taste (no heat comparison available)
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥈 2. Poblano
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (1,000-2,000 SHU)
How Much to Use: Use a little less Poblano
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Cherry Bomb
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (100-5,000 SHU)
How Much to Use: Use about ¾ of a Cherry Bomb for every Ají dulce
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Hungarian Wax
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Extremely hotter (use sparingly!) (1,000-15,000 SHU)
How Much to Use: Use about ⅓ to ½ of a Hungarian Wax for every Ají dulce
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5️⃣ 5. Ancho Pepper (Dried Poblano)
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (1,000-2,000 SHU)
How Much to Use: Use a little less Ancho Pepper (Dried Poblano)
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Ají dulce (Original) | 1,000-1,000 | N/A | Specialty stores |
| Jalapeño Pepper | 1,000-20,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Poblano Pepper | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Cherry Bomb Pepper | 100-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Hungarian Wax Pepper | 1,000-15,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Ancho Pepper (Dried Poblano) | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Ají dulce?
The best substitute depends on your goal. The Jalapeño is the closest overall match. Best for heat lovers looking to add serious spice to their dish Use by taste (no heat comparison available).
Can I use jalapeño instead of Ají dulce?
Yes! Jalapeño is actually one of our recommended substitutes for Ají dulce. Jalapeño is about 5x hotter than Ají dulce, so use less jalapeño if you substitute it. Start with half the amount and adjust to taste.
How do I adjust the heat level when substituting?
Start with less than you think you need—you can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Jalapeño is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Ají dulce powder instead of fresh Ají dulce?
Yes, but the flavor will be different. As a general rule, ¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.